Sweet potato tacos

Prep 0 h : 0 m
Cook 0 h : 40 m


  • 500g orange sweet potatoes

    125ml olive oil

    6 green onions (scallions), coarsely chopped

    1 tsp ground cumin

    1 tsp ground coriander

    2 cups chopped coriander

    2 fresh jalapeño chillies, coarsely chopped

    1 ½ finely grated lime rind

    2 tbsp lime juice

    80ml water

    500g bottled sun-dried tomatoes in oil

    ¼ tsp garlic powder

    ¼ tsp onion powder

    ½ tsp smoked paprika

    40g roasted whole blanched almonds

    25g roasted walnuts

    12 white corn tortillas, each 17cm in diameter, warmed

    40g arugula leaves


  • Boil, steam or microwave sweet potato until tender; drain. When cool enough to handle, peel sweet potato; cut flesh into 1.5cm pieces.

    Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.

    Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.

    Transfer tomato mixture to a large frying pan, stir in sweet potato. Heat mixture over low heat for 5 mins or until warmed through. Serve sweet potato mixture in tortillas with rocket and remaining coriander mixture.